Bring a pan of water to the boil with a generous pinch of salt. Add the broccoli stalks and cook for an initial 2-3 minutes before adding the florets and cook for a further 4-5 minutes until tender. Remove with a slotted spoon and set aside. Cook the pasta in the same water as per packet instructions.

Meanwhile, heat the olive oil in a frying pan over a medium-low heat. Add the garlic, chilli flakes and anchovies (if using) and cook for 1-2 minutes until fragrant and the anchovies start to dissolve, stirring often to stop the garlic from burning.

Add the broccoli stalks and florets to the pan and toss to coat in the garlicky oil. Using the back of a fork, "‘smush’ about half of the broccoli and stalks into a soft sauce - you’re looking for an almost pesto-like consistency, with a few pieces kept whole for texture.

Add the chickpeas with their bean stock, mix well and simmer away for 2-3 minutes - the stock should help turn your broccoli into a lovely glossy sauce, similar to how pasta water would! As the chickpeas are well seasoned, and the anchovies are salty, we recommend tasting before adding salt.

Drain the pasta, reserving a mug of the water and add the pasta to the pan. Toss well to coat, adding a splash of the pasta water to loosen, if you feel necessary. Add a generous amount of cracked black pepper and the zest of 1 lemon and half its juice. Then add the chopped parsley and the parmesan. Mix to combine.

Plate up and top with extra grated parmesan, more chilli flakes if you like it hot and a drizzle of quality olive oil.